Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

After eliminating dairy, I wondered how I could get all of the flavor of the traditional Greek put-that-on-everything topping and this is what I came up with!

Recipe Summary

prep:
15 mins
additional:
10 mins
total:
25 mins
Servings:
16
Yield:
4 cups
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a bowl with a clean, sturdy towel. Grate cucumbers into the bowl. Gather towel around cucumber and squeeze as much liquid from the cucumbers as possible. Transfer cucumber to a colander and sprinkle 3/4 teaspoon salt over cucumber. Stir to evenly coat cucumber and allow to drain, 10 to 30 minutes.

    Advertisement
  • Mix cucumber, olive oil, vinegar, red onion, garlic, dill, 1/4 teaspoon salt, and ground black pepper together in a bowl.

Cook's Note:

Shallots can be used in place of the red onion, if desired.

Nutrition Facts

55 calories; protein 0.4g; carbohydrates 2.3g; fat 5.1g; sodium 146.5mg. Full Nutrition
Advertisement

Reviews (2)

Most helpful positive review

Rating: 4 stars
05/05/2016
Made as written and I wouldn't consider this a tzatziki but more of a cucumber chimichurri but a good one at that. This would pair well with many different things and one I will make again. Read More
(3)
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/05/2016
Made as written and I wouldn't consider this a tzatziki but more of a cucumber chimichurri but a good one at that. This would pair well with many different things and one I will make again. Read More
(3)
Rating: 4 stars
08/17/2016
I agree - not a tzatziki but quite tasty. I didn't have enough cucumbers so I added some shredded zucchini. I love the crunch it adds. Read More
(2)